Blue Corn Waffles Rancheros

To prepare aioli: Combine egg yolk, chipotles, lemon juice and chopped garlic in a food processor. Puree until smooth. With the motor running, drizzle in 1/4 cup oil. Season with 1/8 teaspoon salt. Refrigerate until ready to use.

To prepare tomatillo salsa: Preheat broiler to high. Place tomatillos, onion, jalapeño and garlic in a single layer on a rimmed baking sheet. Broil, turning the vegetables occasionally, until blistered and soft, about 10 minutes. Let cool for 10 minutes. Transfer to a food processor along with cilantro and 1/8 teaspoon salt. Pulse to a slightly chunky consistency.

To prepare waffles: Place a baking sheet in the oven; preheat to 200°F. Whisk cornmeal, masa harina, baking powder and salt in large bowl. Whisk milk, butter, maple syrup and 1 egg in a medium bowl. Whisk the wet ingredients into the dry ingredients until smooth. Let the batter rest for 5 minutes to thicken.

Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover 3/4 of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until the waffle is crisp and golden brown, 2 to 4 minutes. Transfer the waffle to the baking sheet in the oven. Repeat with the remaining batter.

Heat oil in a large nonstick skillet over medium heat. Crack in the remaining 4 eggs and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk.

Top the waffles with the eggs, aioli, salsa and beans. Serve with avocado, lime wedges and cilantro, if desired.